As mentioned in my recent Gourmet Club reports, I made a number of different dipping sauces. As each attendee (8 of us) was served six different sauces, I had a need for forty-eight containers. As I had four fondue plates with five sections for sauces, I was left with having to find twenty-eight small containers. At a local store I bought 24 ramekins (all they had) and four small glass dishes. They worked very well for their intended purpose.

After the Gourmet Club dinner, I began to look for opportunities to use them in cooking. The first opportunity was this southwestern corn pudding.

The consistency was much closer to cornbread than creamed corn. It was very good.

Ymmm…this is such a great idea to cook lunches/dinners like mini pot-pies, cassaroles or like this Post you have here if the corn pudding! As a single, I don’t like to cook up huge quantities of dishes, because that means I’ll be eating it for days and I honestly don’t like to freeze things b/c, well, my freezer is already pretty full. Anyways, great idea about this Ramekin cooking!
~Amy